Beef Salad on the Wild Side!

A hearty salad that's great served either warm or cold.


  • 1 cup 250 mL uncooked wild rice or wild rice blend
  • 4 tsp 20 mL instant chicken soup mix
  • 1 1/2 cups 375 mL bagged broccoli slaw (or mixture of small broccoli flowerets & carrot slices)
  • 1/4 cup 50 mL walnut pieces (optional)
  • 1/2 1/2 large red bell pepper, cut in strips
  • 4 4 green onions, thinly sliced
  • 3/4 cup 175 mL 125 g Jalapeno Jack, Havarti or Gouda cheese, cut into small cubes
  • 3 cups 375 g shaved or thinly sliced cooked roast beef, cut into strips
  • 3/4 cup 175 mL fat-reduced Honey Dijon salad dressing
  • 2 tbsp 30 mL lemon juice
  • 1-2 tsp 5- 10 mL curry powder
  • Freshly ground pepper to taste

    Preparation Time: 10 to 15 minutes
    Cooking Time: 45 to 60 minutes

    Rinse rice with hot water; drain. Meanwhile, in medium saucepan, bring 3 cups (750 mL) water to a boil. Add rice and soup mix; bring back to boil. Reduce heat to low, cover and simmer 45 to 60 minutes or until most of water is absorbed and rice is tender. Drain any remaining liquid and let cool slightly.

    In large bowl, toss next 6 ingredients with rice. In 1 cup (250 mL) measure, combine dressing, lemon juice and curry powder. Pour over rice mixture and toss gently. Sprinkle with pepper. Serve immediately while still warm or cover and refrigerate to chill before serving.

    Serves 6

    Nutrition information per serving:
    398 Calories; 15 g Fat; 30 g Protein; 36 g Carbohydrates.
    A good source of Iron (24 % RDI) and an excellent source of Zinc (61 % RDI)

    Recipe courtesy of Alberta Beef